Endive-Salmon Boats

Endive-Salmon Boats

Fancy and fast! This cream cheese, lox and capers concoction will have you afloat in compliments.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

16

appetizers

1/2
cup whipped cream cheese spread (from 8-oz container)
16
Belgian endive leaves (about 2 heads)
2
oz salmon lox, cut into 2x1/2-inch strips
4
teaspoons capers, drained
4
teaspoons finely chopped red onion
16
tiny sprigs fresh dill weed
  1. Spread about 1 teaspoon cream cheese inside each endive leaf.
  2. Top each with salmon strip, capers, onion and dill weed.
Makes 16 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Get a jump start on these appetizers by assembling them several hours ahead of time. Cover and refrigerate until serving.
Tip
This recipe calls for whipped cream cheese instead of regular because it's easiest to spread in the tender endive leaves.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 30
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 100mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.